Here is our canning so far....nowhere to store the jars as yet but they are done.......Alan just went to the store to get more pints/ jelly jars......he's into sugar free jam now......(.the gallon container on the left is vinegar for pickles...)
I woke up to him puttering in the kitchen, slicing peaches for peach jam, he then cooked the peaches until they were soft and put them through the food mill...
added sweetener, lemon juice and pectin...a big pot is cooking right now..so no photos of the finished product..we both decided quarts of peach jam was a bit much..hence, going to get the pints and jelly jars
He had already made a Fig Conserve......which we hadn't tried before and were pleasantly surprised..a conserve is just jam with other goodies added...this recipe includes chopped pecans (which he forgot to put in) two chopped lemons, and crushed pineapple..he must have got up really early!
I was woken to the delicious smells coming from the kitchen...and was treated to an English muffin with some of this delicious conserve + coffee
Think I'll keep him!
Here is the Fig Conserve recipe...
2 lbs. ripe figs
1 cup crushed pineapple, small can
2 medium lemons, cut into small pieces.. peel and all
1/2 t. salt
1 cup chopped pecans
sweetener..add to taste..we used 3 cups of Splenda..
Wash figs and cut into pieces. Mix with pineapple and lemons..put into a large pot with equal amount sugar (or other sweetner) and the salt. Bring slowly to the boiling point and simmer gently until thickened. Stir in nuts: put in hot jars. Makes about 5 jelly jars.....we doubled the recipe.....and also water bath processed the jars...can't see to going to all the trouble of making jam to have it spoil.......10 minutes in the water bath canner will do..